Crushed potato salad with coriander chutney

1kg Jersey Royal or Charlotte potatoes, any large ones halved, parboiled for 5-7 minutes

2tbsp light olive oil

1tbsp black mustard seeds

2tbsp dried curry leaves

½tsp turmeric

28g fresh coriander, leaves only

160ml can coconut cream

Juice 2 limes

1 green chilli, deseeded

Preheat the oven to 200°C/ Gas 6. In a large bowl, toss the parboiled potatoes with the oil, mustard seeds, curry leaves, turmeric and some seasoning. Tip into a roasting tin and place in the oven for 20 minutes.

Gently crush the potatoes with the back of a spoon then return to the oven for a further 10 minutes or until crisp.

Meanwhile, in a small food processor, blitz the coriander leaves with the coconut cream, lime juice and green chilli. Season and serve alongside the hot crispy potatoes.

Heat the grill to high. Toss the peppers with a teaspoon of the oil. Season and put on a baking tray, skin side-up. Grill for 12 to 15 minutes until soft and charred. Set aside to cool.

Cut the top third off the loaf. Scoop out the bread from the base, leaving a 2cm shell – it’s important the shell isn’t too thin or it won’t stay crisp once filled.

Mix the remaining oil with the mustard and brush it all over the inside of the loaf and the underside of the lid. Layer the remaining ingredients in the base, seasoning as you go. Start with a third of the rocket, then follow with the mozzarella, half the rocket, pastrami, basil, tomato and grilled peppers. End with the remaining rocket.

Put the lid back on the loaf and wrap tightly in cling film. Transfer to a baking tray and put a chopping board on top. Weigh down with a few heavy jars and chill in the fridge for three hours to compress. Unwrap the loaf and cut into six slices to serve.

Pre-heat the oven to 195°C. Roll out the puff pastry. Grease a 20cm oven-proof dish and line with grease-proof paper.

Lay the pastry on top of the paper and scatter with ceramic baking beans (or dried chickpeas, if you don’t have baking beans) to prevent the pastry from rising.

Cook in the oven for 10-15 minutes until light brown. Remove from the oven and allow to cool.

Once cool, remove the beans.

Turn the oven down to 150°C.

While the oven cools, combine the eggs, double cream, milk and 70g of Grana Padano with salt and pepper, and whisk together.

Break up the sausage, and dot it around the pastry case with 30g of onion jam and salami.

Pour the egg mix into the case and bake in the oven for 45 to 60 minutes – until the middle of the quiche is firm to the touch.

To serve, decorate with grated Grana Padano and the remaining onion jam.

Recipe courtesy of Francesco Mazzei for Grana Padano

Lean scotch eggs

Photo: British Lion Eggs

Makes 6

8 eggs

350g lean turkey breast mince

1 heaped tsp English mustard powder

3 heaped tsp flat-leaf parsley, finely chopped

3tbsp plain flour

90g dried white breadcrumbs

2tbsp olive oil

For the curried mayo

50g mayonnaise

¼ – ½tsp medium curry powder

Put six eggs in a medium saucepan, add enough cold water to cover them by 1cm and bring to the boil over a high heat. Reduce the heat and simmer for three minutes, then rinse under cold water until cool. Once cooled, carefully peel them – take your time doing this, the eggs are still quite soft and you don’t want to break them.

Mix together the turkey mince, English mustard powder and a tablespoon of chopped parsley in a mixing bowl and season with salt and pepper.

Place the flour in a shallow dish and dust each egg in the flour. Divide the turkey-mince mixture into six equal portions (they’ll be around 60g each). Flatten each portion out into
a large, thin round. Place the egg in the centre and wrap the meat mixture around the egg. Repeat with the remaining soft boiled eggs.

Place the remaining two unused eggs into a shallow bowl and beat well with a fork. Place the breadcrumbs on a plate with the remaining parsley, and some salt and pepper. Mix well.

Dust the meat-coated eggs in flour, then dip into the egg mixture and finally roll in the breadcrumb mixture until fully coated in the crumbs. Heat two tablespoons of olive oil in a large, non-stick frying pan.

Add the Scotch eggs and cook on a medium heat for around 15 minutes, turning often, until golden and crisp and the turkey mince is cooked through.

Mix the mayonnaise (you can use a reduced-fat option) with the curry powder in a small bowl. Serve the warm scotch eggs on your picnic with the curried mayo.

Recipe courtesy of British Lion eggs

Avocado and smoked salmon boats

Photo: Waitrose

Serves 6

2 avocados, halved and stoned

4 salad onions, thinly sliced

2 red chillies, deseeded, finely chopped

2tbsp roughly chopped coriander

1 cucumber, peeled, finely diced

1tbsp Chinese rice vinegar

2-3tsp toasted sesame oil

2 little gem lettuce hearts

100g smoked salmon, torn into strips

1tbsp nigella seeds

6 slices sourdough bread, toasted, halved

½ lemon cut into thin wedges, to serve

Scoop the avocado flesh into a bowl. Add the onions, chillies, coriander, cucumber, rice vinegar, sesame oil and black pepper. Use the back of a fork to crush the avocado and mix the ingredients at the same time. Keep crushing and mixing to a chunky consistency.

Separate the little gem hearts, picking out 12 leaves that are roughly the same size. Divide the avocado mixture between the leaves.

Fold strips of salmon over the avocado, scatter with nigella seeds and sit each leaf on a piece of toast.

Serve two per person on your picnic, with a lemon wedge for squeezing over.

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